From Wellness Mama
Ingredients
- 1 pound of Ground Beef
- 1 Onion
- 2 teaspoons Garlic Powder or 4 cloves fresh minced garlic
- 1 teaspoon each of basil, oregano, thyme and parsley
- ½ tsp Cinnamon
- 1 teaspoons each of salt and pepper
- 24 ounces of Diced Tomatoes (jar or can)
- 1 small bunch of kale
- ½ cup Red Wine
- 1 small package of white button mushrooms
- 1 (6 ounce) jar of Tomato Paste
- 2 Medium Eggplants
- 1 cup Full Fat Greek Yogurt (or leftover mashed potatoes)
- 4 eggs
Instructions
- At least an hour before cooking peel egg plant and slice into ¼ inch slices. Place in salt water brine of 1/4 cup salt to 8 cups water. Put a heavy plate on top to create pressure and leave for 30 minutes.
- Rinse eggplant, stack in between layers of paper towels. Leave to dry for 30 minutes.
- To cook, spray egglplant with pam spray, broil under oven for 3-4 minutes on each side.
- Brown meat in a large skillet. Dice the onions and add to pan when meat is done.
- Add mushrooms and chard or kale. Saute another 5-7 minutes until all vegetables are softening and starting to become translucent.
- Add red wine or beef broth to deglaze pan and then add spices, canned tomatoes, and tomato paste. (drain tomatoes)
- Simmer about 15 minutes to let flavors incorporate.
- Oil the bottom of a large baking dish.
- Layer the eggplant slices then meat sauce and repeat until both are used up. Beat the eggs and add greek yogurt (or leftover mashed potatoes) and garlic powder. Spread on top of casserole. Bake at 350 for 45 minutes to an hour. Let set 10 minutes and serve. Reheats well and can be made ahead. Enjoy!
